Chocolate Cream Filling

Also from the King Arthur flour website. Can be used to fill a chiffon cake by slicing 1 inch off the top of the cake and making a 3-inch deep trench in the cake, leaving a 1 inch wall on each side then filling the trench with this filling and placing the top back on the cake then frost it.

• Ready In: 30 mins
• Serves: 16
• Yields: 1 cake filling

Ingredients

• 1  tablespoon cornstarch
• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1  cup milk
• 3  unsweetened chocolate squares (3 ounces)
• 2  teaspoons unflavored gelatin (1 packet)
• 1⁄3 cup cold water
• 1  cup heavy cream
• 1  teaspoon vanilla

Directions

1. In a medium-sized sauce pan, mix together the cornstarach, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
2. Soften the gelating in the cold water for 1 minute, then stir into the hot chocolate mixture. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it's room temperature. Be careful not to let the gelatin set up.
3. When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoons vanilla. Fold this into the chocolate mixture.